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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-21-2021, 02:54 PM | #46 |
is one Smokin' Farker
Join Date: 11-12-13
Location: Sunny, warm, no snow, Florid panhandle
Name/Nickname : jham0077
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Thanks so much. From what I've read here, this stuff can be used on anything. And reading about the variety of liquids used has lit up my eyes and I'm looking forward to the possibilities.
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Keep throwin' money at it, it'll get better. Weber One-Touch Platinum(Copper) Campchef 36" Flattop RecTeq 590 - Woodhouse XL Big Green Egg(lite basket case, bringing it back) |
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06-21-2021, 04:08 PM | #47 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
You control the flavors by changing the liquid. I use cranberry-orange juice with chicken on some occasions, but it does color the chicken. My family and friends are fine with it, but a stranger might be leery about the pinkish color. On another note, I've even used it as a dry brine with great results in the kitchen. Haven't used it as a dry brine in the smoker yet. |
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07-05-2021, 08:15 PM | #48 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Packages of Game Changer Brine and a bonus will be shipping from Oakridge next week.
Sorry for the delay, my Granddaughter (9) is here from Texas and we have been busy with her. Also had to do a large cook for a Scholarship Awards Luncheon and presentation. Thank You for your patience. |
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07-05-2021, 08:36 PM | #49 |
is One Chatty Farker
Join Date: 01-31-20
Location: Bergen Town
Name/Nickname : Poppy Pellet Pooper
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Depends if i am going for traditional pulled pork bbq, or if i am am going for something like Pernil. Pernil, my go to is Goya Mojo marinade. Traditional i just straight inject Tennessee Red.
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07-06-2021, 08:21 AM | #51 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Yee haa! Before joining this group I was the guy who never won anything.
Have a pork butt in the freezer and will do a cook later this week.
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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07-06-2021, 04:50 PM | #52 | |
Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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07-08-2021, 11:52 AM | #53 |
is One Chatty Farker
Join Date: 04-29-17
Location: Aurora, Mo
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1. I sometimes inject.
2. I usually make an injection of water and the rub I'm using on the pork. 3. Flavor and moisture are the reasons I inject when I do. 4. I usually only cook one butt at a time. 5. Spitjack Magnum.
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Good One Marshall, Open Range, HB 357 Pro, HB Legacy, M1, Weber Performer, PBC & PBJ. PK360. |
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07-08-2021, 02:38 PM | #54 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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Not only do I not inject, but I typically am only seasoning with salt pre-cook.
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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07-08-2021, 07:20 PM | #55 |
On the road to being a farker
Join Date: 04-11-19
Location: NC
Name/Nickname : Azore
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I've tried various methods but "Traditional NC Bar-B-Q (Lexington style) - Secrets from SirPorkalot HQ" is our family favorite.
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Thanks from: ---> |
07-08-2021, 07:37 PM | #56 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
Thanks! That means a lot. Here’s a link the the original thread for those that might be interested. https://www.bbq-brethren.com/forum/s...d.php?t=151525
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John |
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07-09-2021, 12:22 PM | #57 |
Found some matches.
Join Date: 06-14-21
Location: Texas
Name/Nickname : CC
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Injected 2 butts on July 4th with 50/50 apple cider vinegar and apple juice, had a ton of compliments and it really was fantastic. Will probably continue injecting that from now on.
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07-18-2021, 12:07 PM | #58 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I was surprised on Friday when I returned home and found a package at my front door.
Brethren GTR sent me a container of "Lambert's Sweet Brine of Mine" World Championship Pork Injection. I'll let you know how it compares with my current injection when I cook for my VFW early next month. Thanks Brother GTR... . |
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07-18-2021, 12:10 PM | #59 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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^^^Hope you enjoy it! I love that stuff. I sampled some of Sweet Swine O' Mine's cooking at a comp and figured that whatever they're doing is something I should seriously be checking out.
I'm hoping to get to the post office this week with a couple/few more thangs to send you way. Thanks again for the injector - can't wait to put it to use!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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